Recipe for Vanilla Soy Cream 
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Yield:
1
Ingredients:
Amount Ingredient
1 cup unfiltered apple juice
1/2 tbl agar-agar flakes
1 tbl kudzu
2 cup vanilla soy milk
3 tbl maple syrup
2 tbl vanilla extract
2 tsp alcohol-free almond extract
2 tbl almond butter
1/4 tsp sea salt
Instructions:
Instructions: MAKES 3 CUPS DAIRY-FREE

With its firm yet creamy consistency, this versatile cream can be piped through a pastry bag and used as a dessert topping. It also can be spread as a icing on muffins and cakes.

IN SMALL SAUCEPAN, combine juice and agar flakes and allow to sir 10 minutes. Bring to a simmer over medium heat and cook 10 minutes.

In small bowl, dissolve kudzu in 1/4 cup soy milk. Add remaining soy milk, maple syrup, vanilla, almond extract, almond butter, salt and cardamom.

Whisk kudzu mixture into apple juice and cook 12 to 15 minutes, stirring often. Transfer mixture to shallow dish, bring to room temperature, then refrigerate until set, about 1 hour. Blend mixture in food processor until smooth. Refrigerate until ready to serve.

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